Don't know what to tell you. Spend top dollar for a Rib Roast and overcook it... YIKES
I will just say that my daughter-in-law told me many years ago that her mom cooked all meat the same way.... WELL DONE
She started dating my son, and they naturally ate dinner with us on occasion. I cooked the steak rare like I always did and they ate "prime rib" as well. Now she understands tender meat and not so tender meat, and rare prime rib is scrumptious and pot roast is savory. She never knew what the various "cuts" where supposed to be like... and most people younger than forty just plain don't know how to cook......ANYTHING.
Let's start a new thread called... "dumb questions on how to cook various things, asked at the grocer" ...like head cabbage, bok choy cabbage, short ribs, fish (all kinds, geez) brussels, asparagus, etc.

I didn't do the prime rib yet but I did something close last night. I picked up a bone in rib eye that was about 3 inches thick. Threw on some coarse salt, fresh gound pepper and that's it. Set my 1400 @ 200F and pulled the meat out at 140F internal temp. I used light smoke and light salt/pepper so I did not overpower the tase of the meat. I also threw in some whole red potatoes that I rubbed with olive oil. I used about 2 ounces of apple. It was amazing!!!!!!

I love doing bone in rib eyes in my 1400. I usually pull them out right at 100 and then throw them on the hot grill to get a good sear and satisfy different people's desires for different levels of "doneness". So far smoking to about 100 degrees seems to provide enough smoke.